Dark Chocolate Fudge Gluten-Free Flour-less Brownies
I don’t recommend consuming the entire batch (although it might be hard not to) if you have weight loss goals you are working toward, but they are a great healthy indulgence when a chocolate and/or brownie craving strikes – it happens to all of us! They freeze great as well, a nice added bonus for portion control.
DESCRIPTION
These gluten-free flour-less brownies are a rich, dense, and decadent chocolate treat. But I love that they are made from chickpeas and cashews, so they are full of fiber, healthy fats and protein!
INGREDIENTS
- 1 15 ounce can chickpeas (rinsed and drained)
- 1 cup raw, unsalted cashews (soaked for 1 hour in warm water discard the water after done soaking)
- 1/2 cup cocoa powder
- 1/3 cup pure maple syrup (agave or honey can be substituted)
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp Real Salt
- 1/3 cup dark chocolate chips (optional)
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Combine all ingredients, except chocolate chips, into a blender
- Blend until a batter forms (the batter will be thick)
- Stir in chocolate chips
- Pour into a greased 8×8 baking dish
- Bake for 25-30 minutes or until toothpick comes out clean. Do not over cook, it will dry out the brownies
- Allow to cool 20 minutes before cutting and serving
NOTES
If you have a high speed blender (i.e. Blendtec or Vitamix) you can skip soaking the cashews. But if you do, you will need to add a little water to the blender to make up for the amount of water the cashews soak up soaking.
